Total Time
20mins
Prep 20 mins
Cook 0 mins

A perfectly light, cool salad to beat summertime temperatures. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included.

Ingredients Nutrition

Directions

  1. Combine cucumber, salt, pimiento, and lemon juice.
  2. Soak gelatin in water for five minutes; then dissolve over hot water and mix thoroughly with the whipped cream.
  3. Add cucumber mixture and pour into individual molds which have been lightly oiled or sprayed with cooking spray.
  4. Chill until firm.
  5. Arrange salad greens on chilled plates and unmold salads on top.

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